In food processor with knife
blade attached, pulse flour and sugar until combined. Add butter and
pulse until dough begins to come together. Place dough in medium bowl.
With hand, gently knead in nonpareils or baking bits until evenly
blended and dough forms a ball.

Bake cookies 18 to 20 minutes
or until lightly browned on bottom. Transfer cookies to wire rack to
cool. Repeat with remaining dough. Store cookies in tightly covered
container at room temperature up to 1 week, or in freezer up to 3
months.

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Arts Publicist and PR Specialist. Curator. Art gallery and artist consultant. Living the golden life in the rich California valley and spending countless hours on the computer.Email me at nancydesk at yahoo dot com or alamedared at gmail dot com. The cows need to be brought in and lots o'work still to do - when all is done find me reading or on facebook..